Parsnip Golden Beet Latkes Recipes

PARSNIP LATKES

Parsnip Latkes image

Specially made for Hanukkah, latkes are potato pancakes that are fried in oil in recognition of the ancient lamps that held only enough oil for one day but miraculously burned for eight. Adding parsnips to the classic recipe also celebrates the past, when latkes, a side dish, were made with vegetables, cheeses, or fruits.

Provided by Martha Stewart

Yield Makes about 2 dozen

Number Of Ingredients 9

Ingredients

1 yellow onion, grated on the large holes of a box grater or minced
Finely grated zest of 1 orange
1 1/2 teaspoons coarse salt
1/2 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper
2 large eggs, lightly beaten
1/2 cup all-purpose flour
1 1/2 pounds parsnips (about 5 medium), peeled and grated on the large holes of a box grater
1/2 pound russet potato (about 1 medium), peeled and grated on the large holes of a box grater

Steps:

In a large bowl, combine onion, orange zest, salt, cayenne, and black pepper. Add eggs, and stir until incorporated. Stir in flour until incorporated. Add parsnips and potato, and toss until combined and evenly coated.
Fill a large skillet with about 1/2 inch oil. Place over medium heat until oil is almost smoking. (To test, drop a small bit of batter into the skillet; it should sizzle upon contact.)
Working in batches so as not to crowd skillet, carefully spoon about 2 tablespoons batter into oil for each latke. Lightly tamp down to flatten. Cook, turning once, until golden on each side, 2 to 3 minutes. Using a slotted spatula, transfer to a paper-towel-lined wire rack to drain. Repeat with remaining batter. Serve immediately with sour cream and applesauce.

PARSNIP AND CARROT LATKES (VEGETABLE PANCAKES)

Parsnip and Carrot Latkes (Vegetable Pancakes) image

A new twist to a traditional Jewish dish - Serve instead of potato latkes at Chanukah, or in addition. These vegetable pancakes are beautifully colorful and very tasty. They go wonderfully with sour cream. The gluten-free rice flour mix I use is 3 cups white rice flour, 3 cups brown rice flour, 2 cups potato starch (not flour), 1 cup tapioca starch - Use just one cup of this mixture. If you can eat gluten, use just 1/2 cup of matzo meal instead.

Provided by Whats Cooking

Categories Vegetable

Time 20m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 lb parsnip
1/2 lb carrot
1 large onion
6 garlic cloves
1 tablespoon ground black pepper
2 teaspoons salt
1/2 lemon, juice of
1/2 cup chives, finely chopped
3 eggs, beaten
1 cup gluten-free rice flour mix (see note) or 1/2 cup matzo meal
olive oil (for frying)

Steps:

Peel and remove ends from parsnips and carrots.
Grate parsnips and carrots by hand or with your food processor's grater attachment.
Place in large bowl.
Puree onions and garlic in food processor and add to vegetable mixture.
Add remaining ingredients and mix well.
Heat 1/2 inch of olive oil in a heavy pan until right before the oil's smoking point.
Add 1/4 cup of batter at a time to the hot oil, pressing gently with the back of the spatula until each pancake is 1/2 inch thick.
Cook until the exterior is crispy and a dark golden brown in color (approximately 2 minutes).
Flip and cook on the second side.
Remove with slotted spatula and place on plate lined with several layers of brown paper or paper towel.
Serve hot.

Nutrition Facts : Calories 127.6, Fat 2.8, SaturatedFat 0.9, Cholesterol 93, Sodium 846.2, Carbohydrate 21.9, Fiber 5.7, Sugar 6.8, Protein 5.1

PARSNIP-GOLDEN BEET LATKES

Parsnip-Golden Beet Latkes image

Entered for safe-keeping, from 12/01/13 Parade Magazine. This looks like a healthy variation, with nary a potato in sight, but vitamin-rich. Just don't go overboard with the sour cream. Many people don't care for parsnips, and I don't care for them on their own, but they make a fantastic supporting player!

Provided by KateL

Categories Breakfast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

3 tablespoons flour
1 teaspoon baking powder
1 teaspoon kosher salt
1 big pinch fresh ground black pepper
3/4 lb golden beets, peeled and shredded (~3)
3/4 lb parsnip, peeled and shredded (~2 large)
3 eggs, beaten
2 tablespoons olive oil
2 tablespoons grated horseradish
2 tablespoons flat-leaf Italian parsley, finely chopped
1/2 cup sour cream

Steps:

Preheat oven to 200 degrees F.
Whisk flour, baking powder, salt and pepper in a large bowl.
Squeeze dry the beets in a clean kitchen towel. In the large bowl with flour, toss beets together with parsnips. Stir in the eggs.
In a large skillet over medium-high heat, warm oil.
For each latke, drop 1/4 cup of mixture into skillet and cook, pressing with a spatula to flatten. Cook until golden brown, 4-5 minutes per side.
Keep warm in 200F oven until ready to serve.
SAUCE.
Stir horseradish and parsley into sour cream and serve on the side.

Nutrition Facts : Calories 297.2, Fat 16.5, SaturatedFat 5.5, Cholesterol 154.4, Sodium 850.7, Carbohydrate 30.6, Fiber 7.2, Sugar 11.7, Protein 8.6

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